Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.
1 pound sweet potatoes
1 cup whole milk ricotta
1/4 cup parmesan cheese
1 1/2 tsp salt
1 1/4 cups flour + more to dust the counter
Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.
Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.
Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.
Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.